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Trattoria Acqua's
Fuyu Persimmon Salad
Fuyu Persimmon Salad
Ingredients
| * | 1 fresh Fuyu persimmon |
| * | 1 ounce organic baby arugula |
| * | 1 ounce celery root, julienned |
| * | 4 tablespoons Satorani aged balsamic glaze |
| * | Pinch of sea salt |
| * | 2 ounces of homemade goat cheese panna cotta (See Ingredients Below) |
| * | FOR THE GLAZE: |
| * | 2 cups goat cheese |
| * | 4 tablespoons heavy cream |
| * | 4 tablespoons milk |
| * | 3 gelatin sheets |
Instructions
| 1 | Prepare the goat cheese panna cotta by combining ingredients and stiring to create a glaze. |
Source
Executive Chef Damaso Lee, Trattoria Acqua, La Jolla, CA